Lion's Head Meatballs

By • August 8, 2010 • 2 Comments

3 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: I had Lion's Head Meatballs in Chinatown (NYC) a few years ago, and I came home and tried to recreate them. I did pretty well!Gourmet Guy

Serves 3-4

For the meatballs:

  • 1 1/4 pounds 1 1/4 pounds coarsely ground pork butt One 3-inch square soft tofu, about 4 oz., mashed well 1 1/2 tablespoons soy sauce 1 1/2 tablespoons sugar 1 tablespoon hoisin sauce 1 tablespoon Chinese rice wine (Shaoxing), or medium-dry sherry 1 tablespoon grated

For the casserole:

  • 1 small head napa cabbage, or 1/2 large head, enough to make six cups of 2 1/2-inch strips 2 1/2 cups chicken broth 2 tablespoons soy sauce, or more to taste 1 tablespoon Chinese rice wine (Shaoxing or Manjo) or medium-dry sherry 2 teaspoons sugar (omit
  1. Make the meatballs: Place all the ingredients except the oil in the first group of ingredients in a large glass bowl. Blend until well combined, but don’t overwork the mixture. Shape the mixture into 8 meatballs with wet hands, and place the meatballs on a sheet of waxed paper. Clean the bowl for the cabbage.
  2. In a skillet large enough to hold the meatballs in a single layer without crowding too much, heat 1/2 inch of oil over medium-high heat. Spread 2-3 tablespoons of the cornstarch on a plate and lightly dust the meatballs. Brown the meatballs for about 3 minutes per side. Transfer to paper towels.
  3. Prepare the casserole: Remove the tough outer leaves from the cabbage and trim off about 1 1/2 inches of the stem ends of the leaves. Cut the tender inner leaves in half lengthwise, then crosswise into 2 1/2-inch lengths. Measure 6 cups of the cabbage and save the rest for another use. Rinse the strips well, place them in the glass bowl, and microwave the strips for 1 minute or until just warmed through. Refresh the strips under cold running water.
  4. In a large glass measure, microwave the stock, soy sauce, rice wine, and sugar until the mixture simmers, about 3 minutes.
  5. Meanwhile, arrange half the cabbage on the bottom of a 3-quart Dutch oven. Arrange the meatballs on the cabbage in one layer and cover with the remaining cabbage. Pour in the hot chicken stock mixture; it should barely cover the cabbage. Cook the meatballs over medium-low heat, keeping the pot at a bare simmer for 12-15 minutes, partially covered, until the cabbage is just tender, but not overcooked. Drizzle in the corn starch mixture and simmer, stirring gently, until the sauce thickens slightly, about 4 minutes. Garnished with scallions and serve with rice.
Jump to Comments (2)

Comments (2) Questions (0)

Default-small
Default-small
Img_0828

about 4 years ago Jennifer Ann

This dish sounds so wonderful, but I had some trouble with the test, perhaps because the ingredients list for both the meatballs and casserole cut off (I am afraid possibly at a critical step/secret ingredient?); perhaps you could reformat? I would love to take another shot at this.

Massimo's_deck_reflection_10_27_13

about 4 years ago lapadia

Love this tasty casserole, am saving the recipe.